After eating many chili tahini cauliflower Mediterranean bowls from Roti in Lincoln Park, I decided to bake my own roasted chili tahini cauliflower. It’s hearty, so tasty, and pairs great with any Mediterranean type bowl or salad. Think saffron rice, kale, arugula, lentils, carrots, dill cucumbers, tomatoes, red onion, hummus, a drizzle of tahini, and/or lemon.
I want to mention that chili powders vary greatly. I am currently using Simply Organic’s Chili Powder that is darker in color and slightly more bitter than many chili powders. While I enjoy it in this recipe, I just want to forewarn you. If your cauliflower turns out looking a bit more red, it’s solely due to the differences of our chili powders. Any chili powder you have will work! Frontier has another high quality chili powder that I will be trying next.
Roasted Chili Tahini Cauliflower
Ingredients
- 1 large cauliflower, leaves removed and chopped
- 2 TBSP tahini
- 1 TBSP avocado oil
- 2 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp Himilayan salt or to taste
Method
- Preheat the oven to 400 and line a baking sheet with parchment paper.
- In a large mixing bowl, add in the chopped cauliflower and tahini. Drizzle in the olive oil and sprinkle in the chili powder, garlic powder, and salt. Mix really well with your hands. If your tahini is super solid though, stir the tahini, oil, and seasonings first and then add in the cauliflower.
- Add the cauliflower to your lined baking sheet.
- Bake at 400 for 25 minutes. Flip the cauliflower at this point and then bake around 20 minutes more. Serve with your choice of Mediterranean salad or rice bowl. ENJOY!
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I’m so grateful you are here with me on this her healthy style journey! Xx Riane
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Roasted Chili Tahini Cauliflower
Ingredients
- 1 large cauliflower leaves removed and chopped
- 2 TBSP tahini
- 1 TBSP avocado oil
- 2 tsp chili powder
- 1 tsp garlic powder
- 1/2 tsp Himilayan salt or to taste
Instructions
- Preheat the oven to 400 and line a baking sheet with parchment paper.
- In a large mixing bowl, add in the chopped cauliflower and tahini. Drizzle in the olive oil and sprinkle in the chili powder, garlic powder, and salt. Mix really well with your hands.
- Add the cauliflower to your lined baking sheet.
- Bake at 400 for 25 minutes. Flip at this point and then bake around 20 minutes more. Serve with your choice of Mediterranean salad or rice bowl.
Notes
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